I eat ridiculous lunches. Perhaps it is part of my workaholic 21st century, scatty academic tripping over the curb while trying to keep the inbox under control, or writing down a brilliant thought on my digital notepad (that will never make it to the final draft anyway let's face it).
Or maybe I am just a lazy vegetarian? My New York lunches always consisted of whatever I could ressurect from the bottom of my oversized canvas bag- think yogurt with a makeshift spoon molded out of the foil cover and a plastic baggie of crushed Raisin Bran; my Mississippi lunches always consisted of what leftovers from some catered event someone donated to the kitchen where the grad students had their offices-think desperate vultures hovering around cold pizza in hipster thrift store outfits and unwashed hair; but now my lunches have taken on a classy twist in the trendy city of Copenhagen: my version of smørrebrød, the Danish open faced sandwich that looks NOTHING like the one above:
While I can appreciate the "art" of throwing meat on bread and calling it a meal, the lazy vegetarian in me cannot follow the rules of matching certain bread with toppings, grains with flesh, egg with spread, and so on. SO I made up my own rules
Or maybe I am just a lazy vegetarian? My New York lunches always consisted of whatever I could ressurect from the bottom of my oversized canvas bag- think yogurt with a makeshift spoon molded out of the foil cover and a plastic baggie of crushed Raisin Bran; my Mississippi lunches always consisted of what leftovers from some catered event someone donated to the kitchen where the grad students had their offices-think desperate vultures hovering around cold pizza in hipster thrift store outfits and unwashed hair; but now my lunches have taken on a classy twist in the trendy city of Copenhagen: my version of smørrebrød, the Danish open faced sandwich that looks NOTHING like the one above:
While I can appreciate the "art" of throwing meat on bread and calling it a meal, the lazy vegetarian in me cannot follow the rules of matching certain bread with toppings, grains with flesh, egg with spread, and so on. SO I made up my own rules
1. The bread must not have mold.
2. The stuff on top must not have recently been bleeding.
3. The toppings must withstand someone who is not paying attention to the art of fine lunch-crafting, probably reading articles online, or posting about articles I just read online from somebody else who has just read that article online, probably while eating lunch. Therefore the toppings must stick to the bread (As the astute observer may note in my photograph, I have broken rule number three in my implementation of the English delicacy, "baked beans," a selection that would make an old Danish woman pass out in her herring and cheese smørrebrod. However, I was desperate and it was there on the counter, so I took a risk, bent the culinary rules if you will...and spend the next ten minutes cleaning processed bean juice off my iPad- rule number three is there FOR A REASON.) 4. The sandwich toppings CANNOT, I REPEAT CANNOT be the same for both slices. Or else you really need to rethink your creative abilities in this life. Change it up.
So I eat sandwiches with a knife and fork now, so what? We all get civilized sometime.
